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Enchilada Bake



  • 2 (7.75 ounce) cans El Pato Mexican Style Tomato Sauce, divided
  • 6 taco size corn tortillas, cut into 1-inch strips and divided
  • 1 (4 ounce) can diced green chiles, divided
  • 2 cups shredded rotisserie chicken meat
  • 1 cup shredded Mexican blend cheese, divided
  • Sliced green onions
  • Avocado slices
  • Sour cream


  1. Heat oven to 400 degrees F.
  2. Pour 1/2 can of tomato sauce in the bottom of an 11 x 7-inch baking dish. Top with half of tortillas, chiles and chicken and 1/3 cup cheese. Pour remaining 1/2 can of sauce over the top, then repeat layers. Pour remaining can of sauce over the top and sprinkle with remaining cheese. Tent loosely with aluminum foil. Bake at 325 degrees F for 25 to 30 minutes or until bubbly.
  3. Top with green onions, avocado and sour cream.

Yield: 6 servings

Nutrition Per Serving: 260 calories, 12 g protein, 15 g total fat (7 g sat., 0 g trans), 17 g carbohydrate, 3 g fiber, 1 g sugar, 50 mg cholesterol, 700 mg sodium

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